Posts by KWilkinson

Quote: Originally Posted by mclimbin  Wow.  Thanks KW, for the awesome post and useful info.   Do you have any suggestions on how to approach a restaurant about a stage?  I've been out...

I used to live in Healdsburg and worked at a very nice, very famous restaurant there.  I did not go to the CCA, but did go to the Le Cordon Bleu school of Chicago.  At the restaurant, we had several grads from CCA and one...

  Great news.  Congrats!  You must have done pretty well.

So how'd it go buddy?

Quote: Originally Posted by theprivatechef    I will take technology over some dread-locked kid at Whole Foods trying to push unpasteurized cheese on me any day. Has anyone ever heard of Louis...

Pork is making a huge comeback, especially in the midwest, but all over the place.  More places are making their own charcuterie, etc, than have in a loooooooooooooooooong time.  Plus, with quality pork being more and more...

Yes, after a day or so of lurking and then this morning lurking some more, I can say I definitely like this place.  :)  A lot of knowledge and very nice people.  Maybe I'm just being lucky and not seeing the typical...

Dave-O, the usual place for knife sharpening in the city is Northwest Cutlery.  810 Lake Street.   Personally, I started off getting my kives professional sharpened.  This was while I attended CHIC.  Then, I...

The term "chef" is used very loosely nowadays.  When I graduated culinary school, I was told that "Now you're all CHEFS!!!"  As if someone completing a 12 month cooking program and a 3 month externship...

Head down Mouth shut Ears open.     Good luck, and don't be nervous.  Don't be afraid to ask for clarification on something, and don't be afraid to show an interest in what is going on in the...